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Wild Turkey Schnitzel

Prep Time

15 minutes

Cook Time

30 minutes






  • 1 wild turkey breast (if mature gobbler) or 2 wild turkey breasts (if jake)

  • 1 cup breadcrumbs

  • 1 cup flour

  • 2 eggs

  • 2/3 cup of half and half

  • 1 teaspoon of paprika

  • 1/4 cup canola oil

  • Salt & pepper to taste

  • Lemon wedges for serving


Slice a single wild turkey breast horizontally to create 2 separate cutlets. Cover cutlets with plastic wrap and pulverize each one until they are 1/4 inch thick or whatever your preference is. Place to the side. Sprinkle salt and pepper on cutlets and set to the side. 

For dry ingredients: pour and mix flour and paprika into the first shallow dish for dredging. In the second shallow dish, pour egg mixture. In a third shallow dish, place the breadcrumbs.

Take each turkey cutlet and dredge first in the flour mixture, then into egg mixture, and lastly into breadcrumbs. Set on a plate or bakers rack to set.

In a medium/hot skillet, place the dredged turkey breasts in the hot oil and cook 3-4 minutes. Flip and cook and the other side for 2-3 minutes. 

Once internal temperature reaches 165F, place cutlets onto a plate layered with paper towels to soak up excess oil.

Serve with lemon wedge and spaetzle or potatoes.

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